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CURBSIDE PICKUP MENU

Starters

Frites

Topped with Truffle Oil and served with Garlic Aioli 8.

Wild Mushroom Arancini

Fried Risotto Rice Balls with Sautéed Wild Mushrooms and Fontina Cheese, topped with House Made Tomato Sauce 12.

Beef and Sausage Meatballs

Creamy Polenta, House Made Tomato Vodka Sauce 12.

Garlic Shrimp Risotto

Shrimp sautéed in Garlic, Butter, Red Peppers and White Wine over Creamy Risotto 15.

Bacon and Apple Tart

Puff Pastry topped with Goat Cheese, Roasted Apples, Bacon and Saba Grape Drizzle 12.

Crispy Brussel Sprouts

Crispy Pancetta, Thyme, Balsamic Reduction 9.

Roasted Cauliflower and Broccoli 

Served in a Creamy Manchego and White Cheddar Sauce 10.

Cheese Plate

Three Local and Artisan Cheeses, Honey, Smoked Almonds, Seasoned Fruit, Berry Jam, Rosemary Crackers 14.

Seafood Cakes

Two fried cakes of Halibut, Shrimp and Bay Scallops served over Mixed Greens and topped with Citrus Aioli  16.

Salads

Seasonal House Salad
Mixed Greens, Local Citrus, Pomegranate, Feta Cheese, Creamy Champagne Vinaigrette 9.

Tavern Caesar Salad

Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 9.

Sandwiches and Burgers

Red Tavern Bacon Burger

Brioche, Gorgonzola Cheese, Little Gem Lettuce, Bacon Onion Jam, served with Truffle Frites or Mesclun Salad 15.

Entrees

Potato Gnocchi

House made Ricotta and Potato Gnocchi served with Italian Sausage and Kale in a White Wine and Butter Pan Sauce 18.

Wild Mushroom Pasta

Assorted Wild Mushrooms tossed with Fettuccine Pasta in a Light Cream Sauce topped with Parmesan Cheese 18.

Red Tavern Signature Meatloaf

Grilled Niman Ranch Pork and Beef Meatloaf served over Crème Fraiche Mashed Potatoes with Green Beans topped with Persimmon Chutney and Bacon Crisps 20.

Pan Seared Mary’s Chicken and Risotto

Pan Seared skin on Chicken Breast and Brussel Sprouts Shavings served over a creamy Risotto, topped with Balsamic Drizzle and Herbed Ricotta 20.

Grilled Filet Mignon

8 Ounce Filet Mignon served with Roasted Asparagus over Gratin Potatoes topped with a Gorgonzola Cream Sauce 32.

Grilled Lamb Chops

Served with Bloomsdale Spinach over Sardinian Couscous  topped with Italian Salsa Verde 24.

Pan Seared Salmon

Served over Cauliflower Puree with Roasted Leeks and Fennel in Citrus Beurre Blanc 24.

Desserts

Portuguese Orange Cake served with Orange Sorbet 8.

Baked Apple and Pecan Crumble with Vanilla Gelato 8.

Sticky Toffee Pudding

A rich molasses cake served with Vanilla Gelato and Caramel 8.

Chocolate Mousse

Candied Orange Slice 7.

 

 Gelato 6.

(choose one please)

Vanilla                Chocolate

Sorbet 6.    

(choose one please)

Raspberry         Chocolate           Blackberry Cabernet